Sakes have been made by family-owned Tosa brewery since 1877. It is currently run by Muneki Matsumoto (of the sixth generation), who still uses the original brewery over 140 years later. It is situated in the beautiful mountainous region called Tosa Reihoku in the Kōchi prefecture. The name of their range, ‘KEIGETSU’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore.
A new savoury, fuller-bodied Junmai sake. Aikawahomare Yamahai-Junmai 58 is made from 58% polished Gin-no-Yume sake rice brewed with the traditional Yamahai yeast starter, resulting in a sake that has a richer umami character and more pronounced acidity. While the other KEIGESTU sakes are best served chilled, Yamahai-Junmai 58 can be enjoyed chilled to warm.